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June 8, 2017
Registration: 8:15am | Symposium: 9:00am to 4:00pm
Rutgers University,
New Brunswick, NJ
You are invited to the 4th Flavors, Fragrances and Perception Symposium at Rutgers University, hosted by the Center for Sensory Sciences and Innovation. This year's event will take place on Thursday, June 8 on the Douglass Campus in New Brunswick, New Jersey. There is no fee for this event, but you must pre-register.
Join industry, government and academic thought-leaders, as well as developers and manufacturers, as we discuss the latest discoveries and challenges in flavors, fragrances and perceptions. Topics will include innovative sensory evaluation, consumer insights, neuroscience, psychophysics, natural products, sustainability and much more.
This symposium offers cutting edge science and insights into emerging trends from speakers engaged at the forefront of the sensory sciences and related fields. Posters and tabletop demonstrations will also be available for viewing throughout the day.
Department of Psychology,
Rutgers University
Read more about Dr. McGann's review paper that was recently published in the journal Science.
Department of Psychiatry & Human Behavior,
Brown University Alpert Medical School
Department of Foods & Nutrition,
Purdue University
Department of Food Science & Technology,
The Ohio State University
Innovation in Flavors, Fragrances & Consumer Products: What's Trending? What's Next?
Mr. Daniel Blatt, Senior Vice President, Sensory & Consumer Insights, Q Research Solutions
Dr. Walter Gaier, Director of Quality, Food Safety and Sensory Unit, Nestle Health Sciences
Ms. Cherise Kent, Director of Corporate Engagement, Office of Research & Economic Development, Rutgers University
Catalina Lee, Worldwide Director, Global Flavors, Colgate Palmolive
Charles Manley, Vice President (retired), Science & Technology, Takasago International
Beverly Tepper, Director, Center for Sensory Sciences & Innovation
Jim Simon, Associate Director, Center for Sensory Sciences & Innovation
Jeannette Haviland-Jones, Associate Director, Center for Sensory Sciences & Innovation
Bradley Hillman, Director of Research, NJ Agricultural Experiment Station, School of Environmental and Biological Sciences, Rutgers University
John McGann, Ph.D., Associate Professor, Department of Psychology, Rutgers University
Christopher T. Simons, Ph.D., Department of Food Science & Technology, The Ohio State University
Rachel Herz, Ph.D., Department of Psychiatry & Human Behavior, Brown University Alpert Medical School
Daniel Blatt, Senior Vice President, Sensory & Consumer Insights, Q Research Solutions
Walter Gaier, Director, Quality, Food Safety and Sensory Unit, Nestle Health Sciences
Catalina Lee, Worldwide Director, Global Flavors, Colgate Palmolive
Charles Manley, Vice President (retired), Science & Technology, Takasago International
Cherise Kent, Director of Corporate Engagement, Office of Research & Economic Development, Rutgers
Beverly Tepper, Director, Center for Sensory Sciences & Innovation
Jeannette Haviland-Jones, Ph.D., Professor Emerita, Department of Psychology, Rutgers University
Terry McGuire, Ph.D., Department of Psychology, Rutgers University
Cordelia Running, Ph.D., Department of Foods & Nutrition, Purdue University
James E. Simon, Department of Plant Biology, Rutgers University
This is a FREE event. Pre-registration is required.
Breakfast and lunch will be provided.
Trayes Hall, Douglass Student Center, Rutgers University, 100 George St., New Brunswick, NJ 08901
The Symposium is seeking submissions from both academia and industry to present research relating to advancing discovery and applications of the sensory sciences, including understanding their effects on human behavior.
Examples of topics include:
If you would like to submit a poster for this symposium, please fill out the form below. Deadline: May 24, 2017
Please note: All poster authors must also register separately for the symposium.
Interested in becoming a sponsor or submitting an ad for the symposium's program? Please contact Neeta Yousaf to discuss options! Deadline: May 24, 2017
Exhibit Hall items plus:
Bronze Sponsor items plus:
Silver Sponsor items plus:
CSSI seeks to advance the sensory sciences through a better understanding of the effects of flavors and fragrances on human health, well-being and behavior.
The flavor and fragrance industry is a critical driver of innovation across a broad range of consumer and industrial products from foods, beverages, and medicines, to personal care, home care and cosmetics. The industry is critical to the nation’s economic health since it encompasses virtually every aspect of daily life.
Flavors and fragrances elicit complex chemosensory experiences that dramatically affect health, well-being and behavior, yet the nature of these experiences remains poorly understood. For example, we do not understand how flavors and fragrances influence memory, cognitive function and mood. Nor do we understand the full range of benefits of flavors and fragrances in supporting immune function, fighting a variety of diseases ranging from infection to obesity to depression or, in a different realm, protecting food against spoilage. CSSI seeks to transform the sensory sciences through discovery and characterization of taste, aroma and flavor molecules, integrated with the study of their physiological and psychological mechanisms, to ultimately understand their effects on human behavior.
CSSI's mission is to (1) advance discovery and applications of flavors and aromas, (2) disseminate the scientific knowledge of flavors and aromas, and (3) educate new scientists who will contribute to these advances.
There are many limitations to our collective understanding of human perception processes including a lack of robust analytical methodology and instrumentation to measure various aspects of the physical, biological and social sciences of smell and taste perception. CSSI develops research projects to address broad and specific challenges to our understanding of the intersection of human perception with flavor and aroma stimuli and the biochemical processes that support these interactions. CSSI supports basic and applied research in several domains across the spectrum of chemosensory science, providing a focal point for industry-university collaboration. Research areas include:
Rutgers University
65 Dudley Road
New Brunswick, NJ 08901
Director: Beverly J. Tepper, PhD
848-932-5417
Deputy Director: James Simon, PhD
848-932-6239
Deputy Director: Jeannette Haviland-Jones, PhD
848-445-2019
University of California, Riverside
Kearney Ag. Center
9240 S. Riverbend Ave. Parlier, CA 93648
Director: Mary Lu Arpaia, PhD
559-646-6561
Associate Director: Tracy Kahn, PhD
951-827-7360
